Canjiquinha with pork ribs

Photo of the Canjiquinha with pork ribs – recipe of Canjiquinha with pork ribs on DeliRec

Canjiquinha with pork ribs

🇧🇷Brazil

•

View in original language

(Português)

3 hour(s)

6 servings

Jefferson Rueda

@jeffersonrueda

Ingredients
Recipe

Corn grits (corn xerém or canjiquinha)1 cup
Pork ribs in pieces1 kg
Oil or lard to taste
Large chopped onion1 unit(s)
Minced garlic20 g
Tomatoes, skinless and seeded, diced2 unit(s)
Fresh bay leaves2 unit(s)
Salt to taste
Chopped Parsley to taste
Sliced chives to taste
Chicken broth1 l
Chicken broth Ingredients: Chicken bone1 kg
White cabbage head1 unit(s)
medium carrot1 unit(s)
celery stalks2 unit(s)
White onions5 unit(s)
Turnip1 unit(s)
medium zucchini1 unit(s)
Water5 l

Preparing chicken broth (5 L + 40 minutes): wash the chicken bone.
In a pressure cooker, place the bone and all the coarsely chopped vegetables. Cover with water and pressure cook for 10 minutes (counted when it starts to sizzle).
Strain the broth through a fine sieve.
Canjiquinha preparation: wash the grits in running water and leave to soak for 1 hour.
Meanwhile, brown the ribs in a drizzle of oil or lard in a large, heavy pan. Remove from the pan with the help of a slotted spoon and set aside.
In the same pan, sauté the onion and then the garlic. Add the tomato and mix.
Drain the grits and add it to the pan.
Also add the cutlet pieces and mix.
Cover with the chicken broth (leave the broth approximately three fingers above the broken heart).
Add the bay leaves, lower the heat and partially cover the pan.
Occasionally stir the mixture with a wooden spoon so that the grits do not stick to the bottom of the pan.
When practically all the broth has been absorbed by the broken pot, taste it.
Discard the bay leaf, season with salt and add the parsley and chives to taste.
If the grits are too dry, add another ladle or two of broth. Mix and serve the grits in a deep dish with the pieces of ribs on top.

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Canjiquinha with pork ribs recipe by chef Jefferson Rueda

The delicious recipe for quirera with pork ribs here on DeliRec is authored by chef Jefferson Rueda, who loves this type of cuisine and is not only a cook but also a farmer. On his page, you will find recipes that have that Brazilian touch and are typical of our country, prepared in a unique and uncomplicated way. In addition to teaching how to make canjiquinha with pork ribs, learn from this chef how to prepare a tasty vaca atolada, a suã rice, dishes that many characterize as more "rustic" and that carry a lot of good history and memories, especially of our grandparents. Chef Jefferson Rueda will give you the opportunity to learn recipes to make with family and friends, meals that are made to share and gather. On his profile, get to know the places where his cuisine is present and explore everything he has to offer.

Canjiquinha with pork ribs: get to know the origin of the dish

The traditional canjiquinha with pork ribs, is also known in some places as quirerinha with pork ribs, did you know that? This typical dish, especially during the June festivals, with lots of broth and square dance, carries a lot of history and happiness to the palate of many people.

It is loved by many here in our Brazil and, despite its base recipe, some people make some modifications in its preparation, using sausage and bacon or beef, pieces of pork instead of pork ribs, but, regardless of that, canjiquinha grains cannot be missing!

There is a version of canjiquinha with pork ribs from the state of Paraná that uses suã in the recipe and many regions have adopted it. It is said that this version has a heritage from the old times when drovers (troop conductors) existed.

Cold outside? It is a wonderful option to warm up and savor. Canjiquinha with pork ribs is considered typically from Minas Gerais and its origin goes back many years, to the times of colonial Brazil. The inspiration for the creation of this dish came from feijoada, also well known and "famous" around here.

The slaves used their creativity and also necessity to make use of the pork scraps and prepare the feijoada, as well as taking the corn pieces as the base for their meals. Along with the recipe, they added the available ingredients and canjiquinha turned into this culinary marvel that we know and appreciate today.